I woke up this morning to a blanket of snow of on the ground. The view from our bedroom window portrayed that the roads must be covered in snow and dangerous. I was proven wrong when I looked out the kitchen window to see that our lane was clear. I scrambled and got ready for work. No day off for me.
I decided to tackle making baby back ribs for dinner and found out that they are very easy to make. Yipee... bring on summer.
Saute shallots and add brown sugar to caramelize. Add remaining ingredients and you have a delicious BBQ sauce. Baste ribs with sauce and bake until tender, then throw on the grill for 10 minutes.
Baby Back Ribs
1 rack of baby back ribs (about 2.5 lbs.)
1 Tbsp. butter
1 shallot, sliced
1/4 cup brown sugar, packed
1/2 cup A1 thick steak sauce (regular would work fine)
2 Tbsp. Worcestershire sauce
1 tsp. stone ground mustard
1/4 tsp. salt
2 pinches of red pepper flakes
In a skillet melt butter, add shallots and saute until soft. Add brown sugar and cook until slightly caramelized. Add brandy and stir until combined. Add steak sauce, Worcestershire sauce, mustard, salt and pepper flakes.
Cut ribs into two sections. Baste with 1/2 cup of BBQ sauce. Place in a 9" x 13" baking dish, meat side down. Cover with aluminum foil and bake at 350 for 1 hr and 15 minutes or until fork tender. Turn grill on medium heat and baste ribs with remaining sauce. Grill until crispy and heat through- around 10 minutes. Watch closely, with the thick sauce they will easily burn. If you have sauce left over warm and serve with ribs.